Description
Kashi, so loved by our ancestors nearly lost their popularity and are prepared in most families infrequently. What if you cook real buckwheat porridge in the pumpkin? Even the most finicky eater will not refuse to try the original in appearance and delicious dish. Porridge in the pumpkin not only taste good, but also useful. Buckwheat porridge baked in a pumpkin, it turns out delicious and flavorful, cook it for a long time, but it's easy. This gruel is very useful. The cooking time of the porridge depends on the size of the pumpkin.
Ingredients
-
Pumpkin
1 piece
-
Buckwheat
300 g
-
Meat
300 g
-
Bow white
2 piece
-
Vegetable oil
3 Tbsp
-
Garlic
1 tooth
-
Salt
1 tsp
-
Water
300 ml
Cooking
Of a pumpkin, cut a lid, remove seeds and fibers. Leave the stalk to easily remove the lid of a pumpkin.
Cut onion into cubes and fry in vegetable oil
Add the beef, diced, and continue to fry until the meat is cooked
Buckwheat (I have TM Mistral) wash. Pour the buckwheat on not greased baking sheet and roast until Golden brown (grandma's tradition). With this procedure, the beans will become softer.
Buckwheat mixed with fried onions and meat, sprinkle with salt.
Buckwheat with meat put into a pumpkin
Pumpkin is filled halfway, put the clove of garlic. Pour water, cover and bake for 1.5 hours. Preferably after baking, let stand for a pumpkin with buckwheat in the oven turned off for about an hour. Porridge becomes loose, lush, delicious.
Prepared with pumpkin, remove the lid, remove the garlic
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.